Delicious Rugelach Cookies Recipe to Savor!

Picture this: You’re gathered around a cozy dinner table, surrounded by loved ones. The aroma of warm cinnamon and butter wafts through the air, as you take your first bite of a flaky, pastry-like cookie. The filling – rich cream cheese, golden raisins, and nutty walnuts – melts in your mouth. And just like that, you’re transported to another world.

This is the magic of Forevermama’s Crescent Rugelach Cookies Recipe. Passed down through generations, this recipe is a staple in many Israeli households – including mine. In fact, I’ve been making these rugelach cookies since I was a little girl, rolling out the creamy cheese dough with my grandmother and mother.

But don’t let the family tradition fool you – these rugelach cookies are far from ordinary. With sweet fruity and nutty fillings that get rolled up into crescent shapes and baked to perfection, they’re a dessert that’s bound to impress.

Whether you’re new to rugelach or have been making them forever, this recipe promises to deliver flaky, delicious cookies that are perfect for any occasion – from holiday gatherings to everyday indulgences.

So go ahead and give them a try – I promise you won’t be disappointed!

Why You’ll Love This Recipe

Forevermama's Crescent Rugelach Cookies
Forevermama’s Crescent Rugelach Cookies

Picture this: a sweet, flaky pastry filled with a rich cream cheese dough and a fruity, nutty filling. This is what you’ll get with the Forevermama’s Crescent Rugelach Cookies recipe.

If you’re a fan of sweet treats that are both comforting and indulgent, then this is the perfect recipe for you. The rugelach cookies are easy to make and the end result is absolutely delicious.

One of the best things about this recipe is its versatility. You can switch up the filling ingredients to suit your own preferences. You could try using golden raisins or walnuts in place of the strawberries and chocolate chips. And if you’re looking for a gluten-free option, simply swap out the all-purpose flour for a gluten-free alternative.

But aside from its adaptability, there’s something special about this recipe that makes it stand out – it’s the perfect combination of creamy and crunchy, sweet and savory. The cream cheese dough provides a richness that perfectly complements the sweet fruit and nut filling.

And let’s not forget about its crescent shape! There’s something about bite-sized snacks in fun shapes that make them so much more enjoyable. Plus, these crescent shapes bake up to be wonderfully flaky and crisp.

Overall, whether you’re serving them as an afternoon treat, an after-dinner dessert or bringing them to your next party, these rugelach cookies won’t disappoint. Give this recipe a try and experience for yourself why it’s considered one of the best out there.

Ingredient List

 Sink your teeth into these flaky, creamy, and nutty crescent-shaped cookies!
Sink your teeth into these flaky, creamy, and nutty crescent-shaped cookies!

Here are the ingredients you need, to make the delicious crescent rugelach cookies:

For the Cream Cheese Dough:

  • Cream cheese: You will need 8 ounces of cream cheese, at room temperature, for the dough.

  • Butter: Use 1 cup of unsalted butter, at room temperature.

  • All-purpose flour: For this recipe, you will need 2 cups of all-purpose flour.

  • Vanilla extract: A teaspoon of vanilla extract will enhance the flavor of the cream cheese dough.

  • Salt: Add ½ teaspoon of salt to balance out the flavors in the dough.

For the Rugelach Filling:

  • Golden raisins: You will need a cup of golden raisins for sweet fruity taste.

  • Walnuts: Finely chop 1 cup of walnuts for nutty texture and flavor.

  • Strawberries: Chopped dried strawberries can be used to add a sweet and sour twist to your filling.

  • Cinnamon: Add a pinch of cinnamon powder for aromatic flavor to your rugelach cookies.

  • Sugar: This recipe requires one and a half cups of granulated sugar so that the filling is just right in sweetness.

For Dough Preparation:

  • Heavy cream: You will need a few tablespoons of heavy cream for combining with the egg yolk to brush on top for shine.

  • Warm water: Use half a cup of warm water mixed with two teaspoons of sugar and two and a quarter teaspoons active dry yeast.

These simple ingredients when combined together create irresistible forevermama crescent rugelach cookies.

The Recipe How-To

 These rugelach cookies are perfect for enjoying with a cup of tea or coffee.
These rugelach cookies are perfect for enjoying with a cup of tea or coffee.

Now, it’s time to roll up our sleeves and get to the fun part – making the rugelach! Trust me when I say that this recipe is surprisingly simple but yields impressively delicious results.

Step 1: Make the Cream Cheese Dough

First things first, we need to make the dough. In a large mixing bowl, beat together 2 sticks of softened butter and 8 ounces of cream cheese until smooth. Gradually add in 2 cups of all-purpose flour and 1/4 teaspoon of salt, mixing until a soft dough forms. Divide the dough into 4 equal pieces and shape them into flat disks. Cover each with plastic wrap and refrigerate for at least 2 hours or overnight.

Step 2: Make the Filling

While our dough is chilling, let’s whip up the filling. In a separate bowl, mix together 1/2 cup of brown sugar, 1/2 cup of chopped walnuts, 1/2 cup of golden raisins, and 1 tablespoon of cinnamon until everything is evenly incorporated. Once mixed, set aside.

Step 3: Assemble the Rugelach

Preheat your oven to 350°F (180°C). Take out one disk of dough and on a floured surface, roll it into a circle about an eighth-inch thick. Spread 1/4 cup softened butter on top of the rolled-out dough. Sprinkle your desired amount of the filling mixture over the buttered surface leaving a small margin around the edge.

Step 4: Cut and Roll

Using a pizza cutter or sharp knife, cut the circle like you would pizza, into sixteen parts – like slices of cake or pie. Starting at the wide side, roll each slice around itself tightly creating a crescent shape. Once done rolling all sixteen slices, place them onto a greased baking sheet and brush each rugelach with heavy cream.

Step 5: Bake

Bake for approximately twenty-five minutes or until they have become golden brown on top. Once done baking remove from oven and let cool before serving.

Congratulations!! You’ve just made delicious rugelach cookies using Forevermama’s Crescent Rugelach Cookies Recipes.

Substitutions and Variations

 Take your taste buds on a journey with the classic combination of apricot jam and walnuts.
Take your taste buds on a journey with the classic combination of apricot jam and walnuts.

Forevermama’s Crescent Rugelach Cookies Recipe is a versatile and customizable treat that can be made even more exciting by using different substitutions and variations. Here are some ideas to add a twist to the recipe:

For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend. Pastry or pie crust dough can be used instead of rugelach dough for an alternative texture.

Change up the filling by using different types of nuts such as walnuts, pecans, or almonds. Dried fruits like golden raisins or cranberries can also be added for extra sweetness. For a fruity twist, substitute the jam with fresh strawberries or raspberry puree.

For a chocolate lover’s delight, use chopped chocolate or chocolate chips in place of the jam. For a mix of fruity and nutty flavors, combine nuts with raspberry or strawberry jam. Cinnamon can also be added into the filling mix for an extra spice kick.

To make it healthier, use half margarine and half butter in place of all butter. Or swap cream cheese with Greek yogurt for a protein-rich twist.

Mixing up shapes can be fun too! Try rolling the rugelach dough into spirals or triangles along with traditional crescent shapes to showcase your creativity.

These are just a few potential substitutions and variations that you can try out to make your rugelach cookies unique to your tastes. Experiment and have fun tweaking this already amazing recipe!

Serving and Pairing

 Serve up a batch of these crescent-shaped delights for a traditional Jewish dessert.
Serve up a batch of these crescent-shaped delights for a traditional Jewish dessert.

These Forevermama’s Crescent Rugelach Cookies are versatile treats that can be enjoyed in many different ways. The sweet and fruity nutty filling of these cookies is perfect for satisfying your sweet tooth on its own, but it’s also a great addition to your morning or afternoon tea.

These cookies pair perfectly with a hot drink like coffee or tea to help balance their sweetness. You can also pair them with fresh strawberries and a dollop of whipped cream to create a refreshing dessert during warmer months.

For an extra indulgent treat, try serving these rugelach cookies with a side of vanilla ice cream drizzled with chocolate sauce on top. The combination of the flaky pastry, the rich cream cheese dough, and the chocolate raspberry filling is truly irresistible.

If you’re looking for a creative way to serve these cookies, consider arranging them in a basket or on a decorative platter along with some other small desserts. They will look beautiful next to other pastries and cupcakes, and they’re sure to be a hit among your guests.

No matter how you decide to serve them, these rugelach cookies are the perfect snack for any occasion. They’re easy to make, delicious to eat, and are guaranteed to leave everyone satisfied.

Make-Ahead, Storing and Reheating

 Sprinkle with cinnamon sugar and prepare for a melt-in-your-mouth experience.
Sprinkle with cinnamon sugar and prepare for a melt-in-your-mouth experience.

You’ll be relieved to know that these Forevermama’s Crescent Rugelach Cookies are a perfect candidate for make-ahead baking.

After preparing the dough, shape it to your preference, whether in cheese or cream cheese dough, and roll it with your desired filling of golden raisins, walnuts, strawberries, cinnamon, chocolate raspberry or any flavor that pleases your taste buds. Then freeze them before or after baking for up to 3 months, and you’ll have instant access to freshly-baked rugelach any time!

To store the baked cookies, make sure they are completely cool to the touch first. You can wrap them tightly in plastic wrap and keep them at room temperature for up to 3 days or freeze them individually in a ziplock baggie for up to 3 months. Before serving or reheating, simply let them thaw at room temperature and sprinkle some powdered sugar on top for extra sweetness.

For reheating these flaky crescent-shaped treats prior to serving and indulging yourself in their sweet fruity nutty filling goodness again, you may pop them in a preheated oven at 350°F (180°C) for about 5-7 minutes until they’re heated through and warm. Alternatively, you can opt to heat them up in the microwave in 10-second intervals until its desired temperature is reached.

Just remember when reheating these tasty homemade rugelachs: the key is not to overheat as this will cause them to lose their texture and flakiness.

Tips for Perfect Results

 Indulge in the rich and buttery flavor of these homemade rugelach cookies.
Indulge in the rich and buttery flavor of these homemade rugelach cookies.

When it comes to making the perfect rugelach cookie, there are a few key tips that can help ensure your baking success.

First and foremost, be sure to use cold butter in the dough recipe. This will help create the flaky layers that are characteristic of rugelach. Additionally, it is important to refrigerate the rugelach dough for at least 30 minutes before rolling it out. This will allow the dough to firm up and make it easier to handle.

When rolling out the dough, it is best to do so on a lightly floured surface. Be sure not to add too much flour, as this can toughen the dough and affect its texture.

For best results, try experimenting with different filling variations. Whether you prefer sweet fruity fillings like golden raisins and strawberries or nutty fillings such as walnuts and chocolate chips, the options are endless.

If making a cream cheese dough, be sure to use full-fat cream cheese for a richer flavor and better texture. Additionally, adding a touch of vanilla extract or cinnamon to the dough can add an extra layer of flavor.

Lastly, don’t be afraid to get creative with shaping the rugelach cookies. While crescent shapes are traditional, try experimenting with different shapes such as spirals or even braids.

By following these tips, you’ll be able to enjoy delicious and flaky rugelach cookies every time.


Now that you have learned how to make Forevermama’s Crescent Rugelach Cookies, it’s time to address some commonly asked questions. In this section, I’ll be addressing the most frequently asked questions about the recipe, including possible substitutions, variations, and troubleshooting tips. So, let’s tackle those questions and ensure that you can make the most out of this deliciously sweet fruity and nutty dessert!

What are rugelach cookies made of?

Rugelach, a word derived from Yiddish, signifies “little twists.” These delightful treats are made by rolling up a rich dough comprising cream cheese and filling it with a variety of sweet ingredients, such as nuts, chocolate, raisins, poppy seeds, marzipan, preserves and cinnamon, layered with the dough.

Do you need to refrigerate rugelach?

Here are some guidelines for storing your Rugelach after baking. You can keep them at room temperature for up to 3 days by making sure to wrap them tightly. Alternatively, you can keep them in the refrigerator for 1 to 2 weeks longer. If you want to save some for later, you can freeze the discs of dough for up to 3 months. Just make sure to thaw them overnight in the refrigerator before proceeding with the recipe. You can also freeze the shaped Rugelach cookies themselves for up to 3 months.

Can you refrigerate rugelach dough overnight?

To prepare the dough for this recipe, divide it into two equal halves. Take one half at a time and form it into logs that are 1 1/2 inches thick. Cover the logs tightly with plastic wrap and put them in the refrigerator for no less than 3 hours.

If you’re not planning on using the dough right away, don’t worry. You can keep it in the fridge for up to 3 days or in the freezer for up to 2 months.

Can rugelach be frozen before baking?

Preparing and preserving rugelach has never been easier; you can make the rugelach dough and shape it, then freeze it in an airtight wrapping for up to four weeks. When you’re ready to use it, just thaw it overnight in your fridge while it’s still wrapped. This ensures that your rugelach are as fresh and delightful as when they were made for the first time.

Bottom Line

In conclusion, Forevermama’s Crescent Rugelach Cookies are a must-try for anyone with a sweet tooth. From the fruity and nutty filling to the flaky and buttery pastry, these cookies are sure to satisfy your cravings. The recipe offers a variety of flavors and variations, making it perfect for any occasion or mood.

Whether you’re in the mood for traditional cinnamon rugelach or more adventurous chocolate raspberry rugelach, this recipe has got you covered. And if you’re looking for a gluten-free option, feel free to substitute the dough with pie crust for an equally delicious treat.

Plus, these cookies are easy to make ahead of time and can be stored in the fridge or freezer for up to three months. So don’t hesitate to whip up a batch or two whenever you have some downtime or just need to impress your friends and family.

Trust me when I say that once you try Forevermama’s Crescent Rugelach Cookies, you won’t be able to resist making them again and again. So go ahead and indulge in this rich and creamy dessert – you won’t regret it!

Forevermama's Crescent Rugelach Cookies

Forevermama’s Crescent Rugelach Cookies Recipe

This is hands down one of my most popular and favorite cookies that I make for Christmas. They're so good and unlike many Rugelach cookies that I've had. I've been making these forever. I got it from a Good Housekeeping magazine from either late 70's or 80's. It is a recipe that was submitted by Bea Arthur from the Golden Girls and Maude, remember her? They're addictive, so watch it!
No ratings yet
Prep Time 1 d 1 hr
Cook Time 30 mins
Course Dessert
Cuisine Jewish
Servings 70 cookies
Calories 254.5 kcal


  • 1 (1/4 ounce) package active dry yeast
  • 3/4 cup plus 2 tablespoons sugar
  • 1/2 cup warm water (105 - 115 degrees)
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 large egg yolks
  • 1/2 cup heavy cream or 1/2 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup butter or 1 cup margarine, softened
  • 3 tablespoons cinnamon
  • 1 cup strawberries or 1 cup seedless raspberry jam
  • 1 cup finely chopped walnuts
  • 1 1/4 cups golden raisins


  • In a small bowl, dissolve yeast and 2 tablespoons sugar in water.
  • Combine flour and salt in a mixer bowl. With mixer at low speed, beat in yeast mixture, egg yolks, cream and vanilla.
  • Blend in butter 2 tablespoons at a time until incorporated.
  • Wrap dough and refrigerate several hours or overnight.
  • Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with foil. Grease foil.
  • Combine remaining 3/4 cup sugar and the cinnamon in a small bowl. Sprinkle heaping tablespoon on work surface (you will be using more of the sugar/cinnamon mixture for rolling). (If necessary, you may need to make more cinnamon-sugar mixture).
  • Divide dough into 10 pieces; shape into balls. Cover each ball with plastic wrap. Place balls in a bowl and refrigerate until ready to use. (Can be refrigerated overnight at this point).
  • Roll 1 ball into an 8" circle, turning to coat well with cinnamon-sugar. Cut into 8 wedges.
  • Place 1/2 tsp jam, a pinch of walnuts and a few golden raisins in the outer edge of each wedge.
  • Roll up each wedge from outer edge; transfer to cookie sheet, curving to form a crescent.
  • Repeat with remaining dough.
  • Bake 25-30 minutes, until browned and puffed.
  • Remove rugelach immediately from aluminum foil (Very important step or else they will stick to foil and you will end up having to peel foil from bottom of cookies).
  • Place on wire rack to cool.
  • Tip!: In order to remove seeds from raspberry jam, heat jam in a small saucepan over low heat until jam begins to melt. Pour melted jam into a sieve and with a spoon press the jam "liquid" through the sieve mesh. The sieve will separate the seeds from jam and you'll wind up with seedless jam.

Add Your Own Notes


Serving: 60gCalories: 254.5kcalCarbohydrates: 28.9gProtein: 3.6gFat: 14.7gSaturated Fat: 7.1gCholesterol: 54.8mgSodium: 131.7mgFiber: 1.9gSugar: 12.3g
Keyword Christmas, Cookie and Brownie, Dessert, European, For Large Groups, From Scratch, Hanukkah
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